Surmai Fry

Ingredients

• Surmai (Kingfish) fillets— 4 pieces (500g)

  Fresh, cleaned

• Red chili powder— 2 tsp
• Turmeric powder— 1 tsp
• Coriander powder— 1.5 tsp
• Cumin powder— 1 tsp
• Garam masala— 1 tsp
• Ginger-garlic paste— 2 tsp
• Lemon juice— 2 tbsp
• Salt— to taste
• Rice flour— 3 tbsp

  For crispy coating

• Semolina (Rava)— 2 tbsp

  Optional, for extra crispiness

• Oil— 4-5 tbsp

  For frying

• Fresh coriander leaves— 2 tbsp, chopped
• Curry leaves— 10-12 leaves

Instructions

1. 1

   Clean and wash the surmai fillets thoroughly. Pat them dry with a paper towel. Make 2-3 diagonal slits on each piece for better marination.

2. 2

   In a mixing bowl, combine red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, ginger-garlic paste, lemon juice, and salt. Mix well to form a smooth paste.

3. 3

   Apply the spice paste evenly on both sides of each fish piece, ensuring it enters the slits. Add chopped coriander leaves and curry leaves. Marinate for at least 30 minutes in the refrigerator. For best results, marinate overnight.

4. 4

   Just before frying, lightly dust the marinated fish pieces with rice flour (and semolina if using) on both sides. This will create a crispy crust.

5. 5

   Heat oil in a wide, heavy-bottomed pan or tawa over medium-high heat. The oil should be hot but not smoking.

6. 6

   Carefully place the fish pieces in the hot oil. Do not overcrowd the pan. Fry each side for 4-5 minutes until golden brown and crispy.

7. 7

   Flip carefully using a spatula and fry the other side until golden brown. The fish should be cooked through but still tender inside.

8. 8

   Drain on paper towels to remove excess oil. Serve hot with lemon wedges, onion rings, and your favorite chutney. Best enjoyed with steamed rice or chapati.